My winter melon
Overview
My winter melon cooking has always been limited to pairing it with shredded ginger. Perhaps you have already tried cooking this way with my winter melon, so you won’t be surprised. But it’s my first time to taste this kind of flavor, and I’m really happy because I’ve learned another new flavor. Friends who have never tasted my winter melon, come and join us!
Tags
Ingredients
Steps
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Prepare the ingredients first. Cut the winter melon into thin slices, about 0.3 cm. Crispy roasted pork can be bought in traditional vegetable markets, and is also available in ordinary barbecue restaurants. Remember! Ask the boss to cut it into thin slices~ In addition, the size of the cilantro can be cut as you like. The cilantro I ate at Yinxiang Restaurant was cut into fine pieces, but because I love cilantro, I cut it into about 1 centimeter.
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After heating the pan, add 1 teaspoon of oil, then place the crispy roast pork and fry over low heat until the oil is released. Yinxiang Restaurant should use pig skins to fry until crispy. You can also fry the pig skins directly to produce lard, so you can kill two birds with one stone~
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Fry the crispy pork until golden brown, add the dried shrimps and continue to stir-fry for about 10 seconds. Please continue to maintain a low flame.
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Then add the winter melon and stir-fry for 10 seconds, then add 2 teaspoons of soy sauce and 1/2 teaspoon of oyster sauce, then turn the heat to medium-high and continue to stir-fry for about 10 seconds to stir-fry the soy sauce until fragrant. Finally add 100ml water, cover the pot and simmer for 3 minutes. If your winter melon is cut into too large pieces, you may need to simmer it for 5 minutes. But in fact, how long you cook winter melon depends on what kind of texture you like.
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Add the coriander before serving, stir-fry for 5 seconds and serve!
